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Rosemary and Smoked Paprika Almonds

Make rosemary and smoked paprika almonds, from the first ingredient to the finished dish.

1 serving · 5 ingredients · 4 steps

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Rosemary and Smoked Paprika Almonds, plated and ready to serve. — The finished recipe. Rosemary and Smoked Paprika Almonds

Ingredients 1 to 5 for rosemary and smoked paprika almonds arranged separately on a dark worktop. — Ingredients 1 to 5. 25 g Almonds. Half a tsp (2 g) Olive oil. A sprig, chopped Fresh rosemary. A pinch Smoked paprika. A pinch Salt

Rosemary and Smoked Paprika Almonds, preparation step 1: Heat the oven to 160°C. Toss the almonds with the oil, chopped rosemary, paprika and salt until every nut is coated. — Step 1. Heat the oven to 160°C. Toss the almonds with the oil, chopped rosemary, paprika and salt until every nut is coated.

Rosemary and Smoked Paprika Almonds, preparation step 2: Spread them in one layer on a small tray and roast for ten to twelve minutes, shaking once. — Step 2. Spread them in one layer on a small tray and roast for ten to twelve minutes, shaking once.

Rosemary and Smoked Paprika Almonds, preparation step 3: Cut one open at ten minutes. The inside should be barely coloured; the outside tells you nothing. — Step 3. Cut one open at ten minutes. The inside should be barely coloured; the outside tells you nothing.

The finished rosemary and smoked paprika almonds. — Step 4. Cool completely on the tray. They crisp as they cool.

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